I can offer another recomendation for Calphalon commercial annodized. I have no want for an actual "non-stick" pan. Meats only stick till they are done and then they release, same goes for a lot of other foods. With non-stick pans, it is also difficult to get the browned bits that can be deglazed into beautifull pan sauces.

As far as non-stick goes, the only reason I can ever think of to use it might be for eggs or pancakes, but a well seasoned cast iron pan will beat a non-stick coated any day.

I would doubt that the calphalon pans use anything carcinogenic, but why bother with the risk?